Description
I love this recipe, it is absolutely delici-oso! These breaded pan-fried salmon fillets are best served with steamed rice and spring mix salad, or broccoli florets and mashed potatoes, or on a toasted roll for a sandwich.
Ingredients
- ⅓ cup vegetable oil for frying
- 1 ½ cups cornmeal
- ½ cup all-purpose flour
- 1 tablespoon seasoned salt
- ½ tablespoon lemon pepper
- 1 tablespoon kosher salt
- ½ teaspoon ground white pepper
- 3 eggs
- 6 salmon fillets, or to taste
Instructions
- Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
- Whisk together cornmeal
- flour
- seasoned salt
- kosher salt
- lemon pepper
- and white pepper in a medium bowl.
- Beat eggs in a separate bowl for 10 seconds.
- Working one at a time
- dip salmon into beaten eggs to coat completely. Dredge salmon in cornmeal mixture to cover completely. Shake off excess.
- Working in batches
- fry salmon in hot oil
- flipping halfway
- until a golden brown crust forms
- 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6